Silicon Dioxide Nanoparticles Affect the In Vitro Digestion of Sodium Caseinate but Not the Formation and Functionality of Bioactive Peptides.

Silicon dioxide (SiO) nanoparticles (NPs) are among the most commonly utilized inorganic NPs in the food industry because of their ability to enhance the quality of a variety of foods. In the present study, the impact of SiO on the NaCN structure and digestibility was examined. The study also aimed to ascertain the bioactive peptide formation as affected by the interactions between SiO and NaCN.

Investigation of Phenolic Composition and Antioxidant Capacities in Selected Turkish Indigenous Wheat Varieties.

Indigenous wheat varieties continue to be cultivated and preserved due to their climatic adaptability and distinctive flavor contributions to cultural cuisines. This study covers the research gap by investigating the natural bioactive and antioxidant compounds present in Turkish indigenous wheat varieties. To this aim, the phenolic composition, ash contents, and antioxidant capacity were investigated in eighteen different indigenous Turkish wheat varieties (4 monococcum, 3 dicoccum, 4 durum, and 7 aestivum genotypes).